Party sausage rolls
by GBC Kitchen
Item 1 of 1
★ ★ ★ ★ ★
5.00
Everybody loves a party sausage roll and homemade ones are always best! Ours are flavoured with sage, fennel seeds and wholegrain mustard, but feel free to add your own favourite flavours. The rolls can stored in the freezer and cooked from frozen – just add an extra 10–15 minutes to the cooking time.
For more retro canapé ideas, take a look at our feature.
Ingredients
Metric
Imperial
- 1 sheet of puff pastry, (320g)
- 500g of sausage meat
- 1 tsp wholegrain mustard
- 1/2 tsp fennel seeds
- 1 sprig of sage, leaves picked and chopped
- 1 pinch of poppy seeds
- 1 pinch of sesame seeds
- 1 Freshlay Farms Golden Yolker® egg, whisked with a pinch of salt
- salt
- pepper
SAVE RECIPE
Method
1
Place the pork mince in a bowl with the mustard and season with the nutmeg, sage, salt and pepper. Stir well to combine evenly
2
Cut the pastry in half lengthways and spoon the sausage meat down the centre of each sheet
3
Brush egg wash down one side of the pastry sheets, then wrap the pastry tightly around the sausage meat and seal, leaving you with 2 long sausage rolls. Use a fork to crimp the sealed edges, then trim with a knife to get a neat straight edge
4
Egg wash the two long rolls and sprinkle with the sesame and poppy seeds. Place the rolls on a tray in the fridge for 20 minutes to firm up a little – this will make them easier to cut into party-sized rolls
5
Use a sharp knife to slice the rolls into 3cm pieces and place on a greaseproof paper-lined baking tray. You can freeze the sausage rolls at this point and cook from frozen if you wish
6
Bake in the oven at 180°C/gas mark 4 for about 25 minutes. Serve warm or at room temperature
First published in 2019
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
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